Rich and Tasty Watercress Soup
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Rich and tasty watercress soup - featuring that crunchy, peppery green leaf that’s in season in May!
Ingredients
  • 600g fresh watercress, thoroughly washed and roughly chopped
  • 600ml chicken stock, hot
  • 1 tbsp butter
  • 4 medium shallots
  • 3 cloves garlic, sliced (or reduce to taste)
  • 3 fistfuls of fresh mint, saving a little to garnish
  • 3 fistfuls of fresh parsley, saving a little to garnish
  • 8 tbsp double cream
  • 4 dashes of Tabasco sauce
  • A generous swirl of extra virgin olive oil
  • 4 tbsp Greek yoghurt
  • Salt flakes and fresh ground black pepper to season
Instructions
  1. Heat the butter in a deep-based saucepan; and then brown the shallots and garlic gently together for 5-8 minutes until soft.
  2. Add in the watercress, fresh herbs and the hot chicken stock; stir and bring the soup up to the boil. Cover, reduce the heat and simmer for 3-4 minutes to cook the watercress.
  3. Splash in the Tabasco and spoon in the cream. Continue to simmer for a couple more minutes.
  4. Swirl in the olive oil and season really well with salt and pepper. Transfer into a food blender and whizz until smooth.
  5. Serve in individual bowls topped with a sprig of fresh herbs.
  6. You could also add a spoonful of Greek yoghurt while serving, but that is optional.
Recipe by A dish for all seasons at http://recipes.hellomagazine.com/seasonal/20120614/rich-and-tasty-watercress-soup/